| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Turkish |
Lamb, Meats, Turkish |
1 |
Servings |
INGREDIENTS
| 800 |
|
Gr mutton shanks on the |
|
|
Bone |
| 1 |
T |
Margarine |
| 1 |
|
Carrot |
| 1 |
|
Onion |
| 1 |
|
Garlic clove |
| 1 |
T |
Tomato paste |
| 1 |
|
Celery |
| 1 |
|
Can of peas |
| 4 |
T |
Olive oil |
| 5 |
T |
Floor |
|
|
Thyme |
|
|
Salt |
|
|
Black pepper |
INSTRUCTIONS
PREPARATION: Scrape the carrot, slice thinly or grate. Grate the
celery, and the onion. Pound the garlic in a mortar. Put the margarine
and olive oil in a pot and place on heat. Put the flour in a bowl and
coat the shanks with it. When the oil is heated, put shanks in the pot
and fry well until golden brown. Season the fried shanks with salt and
black pepper and put the vegetables on the shanks in the pot. Saute
the vegetables slightly, constantly stirring. Mix the tomato paste
with 1/4 glass of warm water or meat broth, and pour it over
vegetables. Cover and cook, occasionally stirring. Rinse and strain
the peas and add them to the kebab 20 minutes later. Allow to cook for
45 minutes, before seasoning kebab with thyme. Check for water while
the kebab is cooking and add water if necessary. korpe@cs.umd.edu
http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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